CURRY MARINADE CHICKEN WINGS
From the files of ...Me! Caution for peanut allergies: recipe calls for peanut oil. Can easily be doubled for 16 wings.
Provided by Oolala
Categories Lunch/Snacks
Time 35m
Yield 8 wings, 2 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken under cold, running water and pat dry in paper towels; set aside.
- Combine ginger, oil, lemon juice, curry, cumin, mustard and salt in a non-aluminim (non-reactive) bowl, and stir and set aside.
- Add wings to marinade and turn until evenly coated.
- Set aside to marinate at least 15 minutes.
- Preheat oven to 475 degrees.
- Arrange wings in a single layer in a baking pan and bake, uncovered, basting occasionally about 10 minutes per side or until browned.
Nutrition Facts : Calories 692.1, Fat 59.1, SaturatedFat 13.4, Cholesterol 150.9, Sodium 175.1, Carbohydrate 3.1, Fiber 1.3, Sugar 0.3, Protein 36.7
CURRY CHICKEN MARINADE
Change up your dinner routine with this warmly spiced marinade. You can use it on the spot-- or freeze with 1 1/2 pounds of chicken for a hands-off meal later.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the marinade: Combine the oil, ginger, curry powder, garam masala, paprika, garlic, shallots, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.
INDONESIAN COCONUT CURRY CHICKEN WINGS
These aromatic wings (thanks to lemongrass, lime and ginger) are poached in coconut milk until tender before getting fried until crisp. A dipping sauce made with the marinade reinforces the flavors of the herbs and spices, while a quick-pickle salad offers a bright contrast to the wings.
Provided by Food Network Kitchen
Categories main-dish
Time 3h50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Combine the cinnamon, shallots, lemongrass, cilantro stems, garlic and ginger in a large bowl. Finely grate the zest of the limes into the bowl (reserve the limes separately) and stir in the coconut milk. Reserve 1 1/2 cups of the coconut mixture separately, then add the chicken wings to the bowl with the remainder and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Meanwhile, make the pickle: Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium bowl. Carefully pour 3 cups boiling water over the vegetables, then stir to mix evenly and let stand for 20 minutes. Drain the vegetables in a colander, pressing gently to remove excess liquid, then transfer to a bowl. Add the vinegar, sugar, chile and 1 teaspoon salt, stirring to dissolve the sugar and salt. Refrigerate until ready to use, at least 10 minutes and up to 1 hour.
- Bring 4 cups water to a boil in a large pot. Add the wings with their marinade, return to a boil, then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until a paring knife inserted in the middle of a wing comes out with no resistance, about 15 minutes. Using tongs, transfer the wings to a wire rack set over a rimmed baking sheet, season liberally with salt and let air-dry while you make the dipping sauce.
- For the dipping sauce: Place the reserved 1 1/2 cups aromatics and coconut milk in a medium sauce pan over medium heat; stir in 1 cup water and bring to a simmer. Cook, stirring occasionally, until reduced and thickened, about 20 minutes. Transfer the sauce to a blender, along with three-quarters of the cilantro leaves and the juice of the reserved limes; puree until smooth. Pour the coconut dipping sauce into a bowl, season with salt and pepper and let cool completely.
- Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 425 degrees F. Working in 2 batches, fry the wings, turning occasionally, until golden brown and crisp, about 2 minutes per batch. Transfer the wings with a slotted spoon to a clean rack set over a baking sheet and season with more salt. (Make sure the oil returns to the proper temperature between batches.)
- Transfer the wings to a serving platter and sprinkle with cilantro. Serve immediately with coconut dipping sauce and cucumber and carrot pickles.
INDIAN MASALA CHICKEN WINGS
Marinate chicken wings ahead of time in a simple homemade masala paste for an explosion of spicy Indian flavors. Serve with lemon wedges and steamed basmati rice.
Provided by MICHELLE CHEN
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 4h25m
Yield 10
Number Of Ingredients 10
Steps:
- Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside.
- Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 76.8 calories, Carbohydrate 0.6 g, Cholesterol 17.6 mg, Fat 5.6 g, Fiber 0.3 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 250.7 mg
CHICKEN WINGS WITH CURRY-YOGURT GLAZE
Categories Chicken Appetizer Bake Yogurt Curry Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine first 7 ingredients in a large bowl. Season to taste with salt and pepper. Set aside 1/2 cup marinade, turning to coat well. Cover with plastic, refrigerate 4 hours or overnight.
- Preheat oven to 350°F. Transfer chicken to baking sheet. Season with salt. Bake until tender and crusty, turning and basting with reserved marinade, about 1 hour.
MARINATED CHICKEN WINGS
These Chinese style wings will definitely become a fave! Everything is prepped the day before, so all you have to do is pop them in the oven. They are great served with a cheesy potato casserole and fresh green salad. No need to worry about the leftovers because they are great when eaten hot or cold.
Provided by Manda
Categories Chicken
Time 1h20m
Yield 3-4 lbs. of wings
Number Of Ingredients 8
Steps:
- Mix all ingredients together.
- Pour over wings.
- Refrigerate overnight.
- Arrange wings on foil-lined baking sheets.
- Bake at 350 degrees for 1 to 1 1/2 hours.
SIMPLE MARINATED CHICKEN WINGS
These are my husband's favorite kind of wings. Easy to make and delicious. They taste even better if you double the sauce and marinate for 24 hours.
Provided by ginag
Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes
Time 3h5m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk together the soy sauce, brown sugar, sherry, mustard, and garlic powder in a bowl. Arrange the chicken wings in a 9x13-inch baking dish, and pour marinade over the chicken. Cover the baking dish with plastic wrap, and marinate in the refrigerator for at least 2 hours.
- Preheat an oven to 375 degrees F (190 degrees C). Remove the plastic wrap from the baking dish.
- Bake in the preheated oven until the chicken wings are no longer pink in the center, about 1 hour, basting occasionally.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 7.9 g, Cholesterol 77.3 mg, Fat 17.9 g, Fiber 0.2 g, Protein 25.6 g, SaturatedFat 5 g, Sodium 868.4 mg, Sugar 6.2 g
MARINATED CHICKEN WINGS
Make and share this Marinated Chicken Wings recipe from Food.com.
Provided by Susie T
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut tips off the chicken wings and discard.
- Separate the drumette from the wingette and put aside.
- If you prefer you can just leave wings as they are.
- In a large bowl mix together all the other ingredients until smooth making sure all the honey is mixed in well.
- Add wings to the marinade and place in the fridge for about 20 minutes before cooking.
- Wings don't need to be marinated for very long.
- Cook on a BBQ or place in a moderate oven, about 180 degrees celcius until caramalized and golden.
- About 40 minutes.
Nutrition Facts : Calories 734.1, Fat 42.9, SaturatedFat 11.6, Cholesterol 192.5, Sodium 1135.3, Carbohydrate 40.1, Fiber 0.7, Sugar 35.8, Protein 47.5
CURRY MARINATED CHICKEN
Chicken marinated with low fat yoghurt great with chicken breasts or quarters
Provided by alisonbyers10
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Remove skin from chicken
- Mix all other ingredients in a bowl
- Place chicken in a large flat pyrex dish
- Cover chicken in marinade
- Cover and marinade in fridge for 4 to 24 hours
- Cook in oven gas mark 6/200c for an hour
- Serve with whatever you like such as rice, salad, veg curry
BOMBAY CHICKEN WINGS
I've used this recipe for years. Everyone who tries it loves it! For best flavor, marinate several hours.
Provided by Musher
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and black pepper in a resealable plastic bag. Squeeze out the air, seal bag, and refrigerate at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread chicken wings into a large baking dish.
- Bake in the preheated oven until wings are browned, about 25 minutes.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 1.2 g, Cholesterol 78.2 mg, Fat 12.1 g, Fiber 0.3 g, Protein 28.5 g, SaturatedFat 2.7 g, Sodium 386 mg, Sugar 0.2 g
HOT CHICKEN WINGS WITH BANANA AND CURRY SAUCE
A great combination of spicy chicken and the gentle sweetness of banana! Hotness depends on your chilli powder - with a milder chili mix this is not particularly hot at all, but still very flavourful. I've also made this with quartered chicken breast halves when I couldn't find wings! These go great with a potato and feta salad with olive oil dressing. Recipe adapted from Ruokala website.
Provided by stormylee
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix marinade ingredients with a handheld blender. Pour marinade on top of chicken wings, mix, and let marinate for at least 30 minutes.
- While the chicken wings are marinating, prepare the sauce: Chop banana and add the rest of the ingredients. Process with a handheld blender until smooth. Transfer sauce into the fridge to let the flavours "marry".
- Preheat oven to 200°C Place chicken wings in an oven proof dish (or a lined cookie sheet) and dab with paper towel to remove excess marinade. Bake for 10-15 minute or until done. When done, add a sprinkling of salt, if you prefer.
- Serve with banana and curry sauce.
Nutrition Facts : Calories 648.5, Fat 45.4, SaturatedFat 13.5, Cholesterol 177.6, Sodium 1104.3, Carbohydrate 19.1, Fiber 1.5, Sugar 5.8, Protein 40.7
CURRY-YOGURT CHICKEN WINGS
Steps:
- Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
- While the wings cook, combine 1/2 cup yogurt, 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon curry powder, 1 teaspoon cumin, salt and pepper in a large bowl.
- When the wings are cooked, add them to the bowl with the sauce and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams
HONEY CURRY CHICKEN WINGS
Make and share this Honey Curry Chicken Wings recipe from Food.com.
Provided by Mercy
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in shallow baking pan, skin side up.
- Combine butter, honey, mustard, salt and curry powder; mix well.
- Pour over chicken and bake at 350°F for 1 1/4 hours, basting every 15 minutes.
Nutrition Facts : Calories 851.6, Fat 60, SaturatedFat 24.8, Cholesterol 235.8, Sodium 1088, Carbohydrate 37.1, Fiber 1.1, Sugar 35.3, Protein 42.8
THAI CURRY CHICKEN WINGS
Make and share this Thai Curry Chicken Wings recipe from Food.com.
Provided by Suzie_Q
Categories Curries
Time 7h20m
Yield 36 wings, 18 serving(s)
Number Of Ingredients 8
Steps:
- Curry Marinade: Process first 7 ingredients in blender or food processor until smooth. Makes about 1 cup marinade.
- Put wings into large resealable freezer bag. Pour marinade over top, seal bag. Turn until coated.
- Marinate in refrigerator for at least 6 hours or overnight, turning occasionally.
- Discard marinade.
- Arrange wings pieces in single layer on greased wire racks set in 2 foil lined baking sheeets.
- Bake in 350 degree oven for about 1 hour, switching positions of baking sheets half way through, until wing pieces are tender.
- Makes 36 wings or 24 drummettes.
CURRIED YOGURT MARINADE FOR CHICKEN
This is a great curry marinade and goes great with prosciutto-wrapped cherry tomatoes, fresh basil leaves, new red potatoes, cremini mushrooms, and red onions.
Provided by kristin
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Mix yogurt, curry powder, salt, and pepper together in a zip-top bag.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 2.5 g, Cholesterol 11.3 mg, Fat 5.1 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 614.2 mg, Sugar 2 g
3-INGREDIENT CURRY GRILLED CHICKEN WINGS
Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Chicken Grill Grill/Barbecue Curry Yogurt Summer Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pat wings very dry with paper towels. Whisk yogurt, curry powder, oil, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add wings and toss to coat. Cover bowl with plastic wrap or transfer wings and marinade to a resealable plastic bag. Chill at least 30 minutes.
- Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, another 5-10 minutes.
- Transfer wings to a platter. Season with salt and pepper and serve immediately.
- Do Ahead
- Wings can be marinated 1 day ahead; keep chilled.
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4/5 Total Time 45 minsServings 4
- Heat a saucepan over medium heat. Add the olive oil and stir in the onions and garlic. Cook for 1 to 2 minutes, or until the onions and garlic are lightly browned.
- Stir in the curry powder, chile-garlic sauce, tomato sauce, soy sauce and brown sugar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
- Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
- In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
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